RISOTTO w/FRESH HERBS

By BobD

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 tablespoons minced shallots
• 1 1/2 cups imported arborio rice
• 4 1/2 cups hot chicken stock (approximately)
• 1 tablespoon minced fresh basil leaves
• 2 tablespoons minced Italian parsley leaves
• 1 tablespoon minced chives
• 1 tablespoon minced fresh chervil
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese.

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a heavy saucepan. Add the shallots and saute, stirring, until they are tender but not brown.

2. Add the rice, stirring, and cook for a minute or two.

3. Have the stock simmering in another saucepan.

4. Add about one-half cup of the stock to the rice and stir it in. Continue stirring over medium-low heat until the stock has been absorbed by the rice. Add more stock, a half-cup at a time, stirring it in before adding more. Continue until all the stock has been absorbed and the rice is al dente. This should take 15 to 20 minutes.

5. Stir in the basil, parsley, chives and chervil. Season to taste with salt and pepper. Serve at once with Parmesan cheese on the side.